Canned mackerel cabbage apricot
Without adding potato starch, the thick cabbage gives it a sauce-like finish. It's delicious to eat more kelp stock if you like it, like a soup.
How to make it
1
Place a frying pan over high heat, add salad oil and fry the shredded cabbage.
2
Once the cabbage has softened, add the kelp broth and mackerel meat and stir-fry it while simmering.
3
Add light soy sauce and mirin and stir-fry. Once the cabbage has thickened, remove from the heat, serve in a bowl, and pour in a shichimi chili pepper if you like.
Ingredients for 2 people
-
- Shredded cabbage
- 100g
-
- Salad oil
- 1 tablespoon
-
- Bonito dashi
- 50cc
-
- Can of boiled mackerel
- 50g
-
- Light soy sauce
- 1 tablespoon
-
- Mirin
- 1 tablespoon
-
- Shichimi Chili pepper
- Appropriate amount
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